You may remember I used homemade whole wheat English muffins in my first blog post of a quick and easy breakfast sandwich. I love these English muffins and have had them as part of my breakfast almost every day since September 2014! If I don’t get sick of something daily, then it’s that good! 

Some other recipes that can be made for breakfast are:

Wake-Up Coffee Granola

Grapefruit Beermosa

Mixed Berry Beer Muffins

Oatmeal Stout Oatmeal Cookies

Like any good recipe that I make on a Saturday or Sunday morning, I start it off with a good cup of Joe!
Americano with no room? Yes, please! Thanks, Starbucks!

Fun Fact

Fun Fact: I drink my coffee black! Unless there is a bottle of Bailey’s handy, of course! 😉

Update: Although I still drink my coffee black, since Covid, I have been working from home. It’s been nearly two years since I have been in a Starbucks! All of my coffee intake is from what I make here at home, freshly ground every morning. 

Step By Step

Combine dry ingredients together and whisk in a bowl.

Heat up the milk with honey and oil in a pot on the stove until just warmed. 

Add egg and warmed milk mixture to the dry ingredients and mix well with a mixer. 

Meanwhile, get your baking sheets out, and lightly dust them with cornmeal.

Roll the dough out onto a lightly floured surface into a 1-inch thickness. Use a round cutter about 3-4 inches round (I use a glass) and cut out your muffins and place them on the baking sheets. Cover your baking sheets with a tea towel and allow the dough to rise for 20 minutes.

Preheat your oven to 325 degrees. Using a non-stick skillet on low heat, bake muffins for about 4 minutes on each side, until they are crispy and brown. Once both sides are crispy and brown, place the muffins back on the baking sheet.

Put the whole wheat English muffins in the oven for 15 minutes. Serve with butter, jam or use to make a breakfast sandwich. 

Print

Whole Wheat English Muffins

Ingredients

• 2 ¼ cup whole wheat flour plus another ½ cup for rolling out
• 2 ¼ cup all purpose flour
• 1 ¼ tsp salt
• 1 tbsp honey
• 1 tsp baking soda
• 2 tsp instant yeast
• 1 ¾ cup almond milk
• 2 ½ tbsp olive oil
• 1 large egg beaten
• Cornmeal for dusting

Instructions

1. Whisk together the flours, salt, baking soda and yeast. Set aside.
2. In a small sauce pan, heat the milk, honey and olive oil over medium heat until the honey is melted and the temperature of the mixture is a little warmer than luke warm.
3. In a stand mixer with the dough attachment, combine the milk mixture with the dry ingredients and add in the beaten egg. Mix on medium speed until the dough all comes together and then let it mix for another minute. If the dough seems too sticky, add another ¼ cup of whole wheat flour.
4. Meanwhile, get your baking sheets out, and lightly dust them with cornmeal.
5. Roll the dough out onto a lightly floured surface into 1 inch thickness. Use a round cutter about 3-4 inches round (I use a glass) and cut out your muffins and place them on the baking sheets. Re-roll your dough as necessary until all the dough is cut out into muffins.
6. Cover your baking sheets with a tea-towel and allow the dough to rise for 20 minutes.
7. Use this time to clean up your mess, watch an episode of the Mindy Project on your PVR, or drink more coffee….
8. Preheat your oven to 325 degrees.
9. Using a non-stick skillet on low heat, cook your muffins for 4 minutes on each side, until they are crispy and brown. Once both sides are crispy and brown, place the muffin back on the baking sheet.
10. Put the muffins in the oven for 15 minutes.
11. Cut your muffin in half and toast. Serve with butter or your favourite preserve – or make a tasty quick breakfast sandwich!
12. I freeze my batch of muffins, and take one out the night before I need it.
13. Enjoy!